Add the olive oil to a pot. Heat up for a minute before adding the onion slices. Cook onion slices for a couple of minutes, then add the garlic cloves.
Allow onions to start becoming translucent before adding the butternut squash cubes. Allow the mix to seat for about 2 minutes to allows butternut squash to develop some color. Then add the tomato paste.
Keeping cooking the mixture while stirring so that nothing burns. This stage allows the onion slices, butternut squash cubes, and tomato paste caramelize and build depth.
Add in the white beans followed with the thyme, rosemary and broth/water. Cover the pot and allow it to simmer slowly for about 20 minutes.
Butternut squash cubes should be tender after simmering. Allow to cool down a bit before blending to desired texture. If you want soup looser, add more water and simmer a bit before serving.